Easy Three Bean Curry! Protein-packed beans star in this simple and comforting dish. A perfect dish for the cooler nights we’re having in Ohio.

Healthy, hearty, and satisfying, this Easy Three Bean Curry is so delicious and comes together quickly! It’s brimming with warm, aromatic Indian spices and pairs perfectly with your favorite grain or starch. We loved this dish with steamed brown rice.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Yasmeen absolutely LOVES curry dishes!  She was an eating machine when it came to this tasty curry! She kept saying “more…more…more!”  LOL. This dish was inspired by Cook with Manali!

You gotta give this one a try!

Tips for Success:

• Flavor Profile:  This is a tasty traditionally flavored bean curry where a bit of the garam masala spice hits you on the backend of the palate.
• Spices: The flavor/spices in this dish are at a semi-spicy level, but easily controlled by the cayenne pepper.  You can also easily increase or decrease the spice levels based upon personal preferences.  Our family was divided over the flavor palate, meaning some preferred different spices to be accented over others, so we split the difference.  We suggest using the spice amounts indicated in the recipe, then after blending some of the beans, taste test and add additional spices at that time.  If any additional spices are added, just simmer for a few more minutes to allow the flavors to develop. If you find the dish too spicy after blending, you can add more light coconut milk to temper the heat.
• Unsweetened Plain Plant Milk vs Unsweetened Light Coconut Milk:  Coconut milk is more traditional for this type of recipe; however, if you are looking to cut back on some of the fat for this dish; you can use unsweetened plain plant milk. You may even wish to add a splash of coconut extract to get the flavor. You will have to play with the spices (meaning cut them back) as they will not be tempered as they would be by the light coconut milk. If you do not have any concerns about fat content, then use unsweetened light coconut milk as it is more traditional. Note:  Unsweetened Light Coconut Milk is Whole Food Plant Based while full fat coconut milk is not.
• Curry Powder:  Use your favorite curry powder. Curry powders really vary in terms of taste and heat.
• Cayenne Pepper:  We think the cayenne pepper really adds a lot of dimension to this dish.  You can leave it out; however, you may need to compensate with additional spices.  We suggest not adding the cayenne pepper until the dish as finished cooking.  It can really overpower a dish especially if you are using an Instant Pot.
• Instant Pot versus Stovetop:  In our humble opinion, the Instant Pot works fabulous for curries.  Our Instant Pot recipe makes it very easy as it basically a dump and go.  You really don’t need to use the sauté function when using the Instant Pot as it makes no discernable difference in the end product.  If you are using the stovetop method, then it does make a difference.

Leftovers and Freezing:

Leftovers will generally keep for 4-5 days in the refrigerator.  Store in a covered container.  Reheating can be done on the stovetop, or in the microwave.

This dish freezes well.

Pantry Products Used:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Products Used:

• Instant Pot or Large ceramic/enamel lined Dutch oven, skillet, or similar large stock pot

If you try this flavorful chili, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Easy Three Bean Curry

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 4 Minutes (IP)
• Total Time: 14 Minutes (+Rest Time)
• Yield: 4 Servings 1x
• Category: Dinner
• Method: Instant Pot/Stovetop
• Cuisine: Indian
• Diet: Vegan

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Description

Healthy, hearty, and satisfying, this Easy Three Bean Curry is so delicious and comes together quickly!

Inspired by Cook with Manali

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Ingredients

Scale 1x2x3x

Base Ingredients:

• 1 medium yellow onion, fine dice
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 1 – [ 14 oz. can ] petite diced tomatoes
• ¾ cup low-sodium vegetable broth *
• 1 cup water
• 1 – [ 15 oz. can ] black beans, drained and rinsed
• 1 – [ 15 oz. can ] great northern beans, drained and rinsed
• 1 – [ 15 oz. can ] red kidney beans, drained and rinsed

Spice/Herb Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons dried minced onions
• ½ teaspoon cumin (+/-) *
• 1 teaspoon curry powder (+/-) *
• ¼ teaspoon turmeric (+/-) *
• ¼ teaspoon garam masala (+/-) *
• ½ to 1 teaspoon sea salt (+/-) * 

Other Ingredients:

• 1 cup light coconut milk *
• Pinch cayenne pepper (+/-) * 

Optional Toppings:

• Fresh chopped cilantro

Serving Ideas:

• Steamed rice
• Baked potato

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Instructions

Instant Pot Instructions:

1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. Add all the Base Ingredients (except the beans) and Spice/Herb Mix, stir well to combine. Then add the drained and rinsed beans, stir to mix.
3. Set the Instant Pot to Manual Pressure High for 4 minutes. When finished, press Cancel and then do a Quick Release.
4. Once all the pressure is released, carefully remove the lid, stir in the light coconut milk and cayenne pepper. Allow to rest for 5 minutes, then mash about half of the mixture to thicken. Allow to set for 2 more minutes to allow the flavors to marry.
5. Serve over rice topped (or baked potato) with freshly chopped cilantro.

Stove Top Instructions:

1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. In a large ceramic/enamel lined Dutch oven or skillet (or similarly large stockpot/skillet) add the diced onions, sauté over medium-high heat until the soften, approx. 7 to 9 minutes.Add a splash of water (or broth) if needed to prevent burning.
3. Lower the heat to medium, then add the minced garlic and ginger, stir constantly for 1 minute. Then add the Spice/Herb mix, stir constantly to allow the spices to release their fragrance, approx. 1 minute. Then add all the remaining Base Ingredients (except the beans) and stir well to incorporate. Then add the drained and rinsed beans, stir to mix.
4. Simmer for 20 minutes to allow the flavors to develop.
5. After 20 minutes, stir in the light coconut milk and cayenne pepper. Simmer for several minutes, then remove from the heat. Allow to rest for 5 minutes, then mash about half of the mixture to thicken.  Allow to set for 2 more minutes to allow the flavors to marry.
6. Serve over rice topped (or baked potato) with freshly chopped cilantro.

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Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

Serving:  4

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